| 摘要 |
FIELD: confectionery industry. SUBSTANCE: method involves preparing raw material and preparing syrup including pectin, sugar, water and additive produced from raw plant material; cooking syrup; dressing; pouring; forming; drying and packing ready products; using aqueous extract of mixture as said additive, said mixture including flowers of haw, leaves of garden balm, yarrow and thyme; during dressing procedure, adding citric acid, sodium lactate and preparation produced by sequential extracting of Mortierella nantahalensis micromycet biomass with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, followed by joining of first extract with solid residue. Components for preparing of marmalade are used in predetermined ratio. EFFECT: specific combination of organoleptical properties and wider range of prophylactic properties of ready product owing to the use of substances with different vitamin activity. |
